Beef Steak Flank Steak with Antipasto Topper

Flank Steak with Antipasto Topper
Flank Steak with Antipasto Topper

Are you looking for a delicious and flavorful steak recipe that will impress your family and friends? Look no further than this mouthwatering Beef Steak Flank Steak with Antipasto Topper. This recipe combines the tenderness of beef flank steak with the vibrant flavors of an antipasto topping, creating a dish that is both satisfying and visually appealing. Whether you’re planning a weekend barbecue or a special dinner, this recipe is sure to be a hit.

Ingredients

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  • 1 ¼ pound beef flank steak
  • ¾ cup bottled fat-free Italian salad dressing
  • 1 cup grape or cherry tomatoes, quartered
  • ¾ cup canned artichoke hearts, sliced
  • ½ cup fresh mozzarella cheese pearls or chopped fresh mozzarella cheese (2 ounces)
  • ½ cup thinly sliced fresh basil
  • 1 tablespoon olive oil (if skillet-cooking)

Directions

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  1. Trim the fat from the beef flank steak. Score both sides of the meat in a diamond pattern by making shallow diagonal cuts at 1-inch intervals.
  2. Place the meat in a resealable plastic bag set in a shallow dish. Pour 1/2 cup of the Italian dressing over the meat for the marinade. Seal the bag and turn it to coat the meat. Marinate in the refrigerator for 20 minutes.
  3. In the meantime, prepare the antipasto topper. In a medium bowl, combine the quartered tomatoes, sliced artichoke hearts, mozzarella pearls, and thinly sliced fresh basil. Drizzle the mixture with the remaining 1/4 cup of Italian dressing and toss gently to coat.
  4. Drain the meat, discarding the marinade. Cook the meat in a skillet or on a grill according to your preference.
    • Skillet method: In a 12-inch nonstick skillet, heat oil over medium-high heat, then reduce the heat to medium. Add the meat and cook for 15 to 17 minutes for medium-rare (145°F) to medium (160°F), turning once.
    • Grill method: For a charcoal or gas grill, place the meat on the grill rack directly over medium heat. Cover and grill for 13 to 17 minutes for medium-rare (145°F) or 17 to 21 minutes for medium (160°F), turning once halfway through grilling.
  5. Once cooked, cover the meat and let it stand for 5 minutes. Then, thinly slice the meat across the grain.
  6. Serve the sliced meat with the prepared antipasto topper.

Tips

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  • If using the skillet method, heat 1 tablespoon of olive oil over medium-high heat before adding the meat.
  • For a make-ahead option, you can marinate the meat in the refrigerator for up to 24 hours. Simply continue with step 2 when you’re ready to cook.
  • If using the grill method, make sure to preheat the grill before adding the meat for even cooking.

Nutrition Facts

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Per serving:

  • Calories: 304
  • Total Fat: 14g
  • Saturated Fat: 5g
  • Cholesterol: 98mg
  • Sodium: 529mg
  • Total Carbohydrate: 8g
  • Protein: 35g
  • Vitamin C: 10.5mg
  • Calcium: 146mg
  • Iron: 3.1mg
  • Potassium: 750mg
  • Folate, total: 49mcg
  • Vitamin B-12: 1.6mcg
  • Vitamin B-6: 0.9mg

Note: The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. The values provided are based on a 2,000-calorie daily intake.

How to Cook Skirt Steak

How to Cook Skirt Steak
How to Cook Skirt Steak

Enjoy the succulent flavors of this Beef Steak Flank Steak with Antipasto Topper. The tender beef, combined with the freshness of the antipasto topping, creates a delightful culinary experience. Whether you’re grilling or using a skillet, this recipe is versatile and can be easily adapted to your cooking preferences. Serve it as the main course at your next gathering, and watch as your guests savor each delicious bite.

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